Best Marble Cake From Marthastewartcom Recipes

MARBLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
• Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
• Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
• Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
• Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
• With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
• If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
• Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

BUTTERMILK MARBLE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.
• Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.
• Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.
• Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.
• Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Unmold onto a platter.
• To make the icing: Melt the 2 ounces chocolate as described above. In a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and beat until fluffy, about 2 to 3 minutes. Continue beating and add melted chocolate. If the mixture is too stiff, thin with milk, a tablespoon at a time, to bring it to a spreadable consistency. Spread the icing on the top and sides of the cooled cake.

MARBLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
• Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
• Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
• Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

CHOCOLATE-VANILLA MARBLE CAKES

Steps:

• Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep; not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.
• Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.
• Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.